Bistronomy TodayOver the years, like so many hybrid words, the term now encompasses a load of ideas…All the best chefs are at it, from Joël Robuchon to Guy Savoy, who have complemented their Michelin star establishments with some more casual eateries.
And a new generation of chefs are joining this culinary wave, with smaller rooms, fewer staff, great ingredients, outstanding cooking, and warm atmosphere, for no more than 30 or 40 euros. Bistronomy is about simplicity and not about the Michelin Guide (at least when it comes to presentation). Yet still these restaurants are making international rankings. For example, the king of neo-bistronomy (bistronomy that is slightly more advanced and expensive) Iñaki Aizpitarte, and his restaurant Chateaubriand, came 9th in the
2011 World’s 50 Best Restaurants. He’s not the only one winning awards…